This term is used when a catering service uses simultaneously hot and cold lead.

This term is used when a catering service uses simultaneously hot and cold lead.

Between these operations, the steps are the same as used for the cold or hot lead: the temperatures that need to be respected, are different: one is cold (0-3° C) and the other one hot (63° C).

The shuttle is the operating procedure required to guarantee control of product hygiene between the end of its production and its distribution: we talk of cook & serve, cook & chill and deep-frozen.

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This term is used when a catering service uses simultaneously hot and cold lead.

This term is used when a catering service uses simultaneously hot and cold lead.

The header transports hot water from source of hot water to the outlet by duplex connecting conduits.

The connection to the hot water supply is guaranteed by means of holes (4), connected to the water supply.

The bonding fixture (36) is then placed in a vacuum heat chamber to accelerate the diffusion bonding process between the MCP (50) and the dielectric insulator (80).

The thin and hot floating vane (38) is secured to the massive and cooler fixed vane (36) with a longitudinal slidable joint (42).

Immediately rub the bond with a cloth or paper while it is still warm to remove air and enhance bonding.

These food trays will allow you to transport cold or hot food.

Between these operations, the steps are the same as used for the cold or hot lead: the temperatures that need to be respected, are different: one is cold (0-3° C) and the other one hot (63° C).

This function is only available in conjunction with an optional auxiliary heater (hot-water heater).